Razor Clams with Fermented Black Beans and Holy Basil Paste |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
2 teaspoons ginger, minced |
2 teaspoon garlic, minced |
2 tablespoons olive oil |
14 razor clams |
2 tablespoons cilantro, chopped |
4 tablespoon scallions |
8 kafir lime leaves |
10 thai basil leaves |
4 tablespoons fermented black beans |
4 tablespoons sherry vinegar |
8 ounces chicken stock |
2 tablespoons holy basil paste |
6 tablespoons tomato concasse |
juice of 1/2 lemon, plus wedges for garnish |
3 tablespoons butter |
salt and pepper |
2 cups hoisin sauce |
1/2 cup red curry paste |
2 tablespoons chopped garlic |
2 tablespoons chopped ginger |
1 cup basil leaves |
1 cup fermented black beans |
1 cup cilantro |
1/4 cup lemon juice |
Directions:
1. Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.
2. HOLY BASIL PASTE:
3. Combine ingredients in a blender and puree.
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